6 ounces thin rice noodles
3 tablespoons olive oil
3 chicken breasts, sliced thin
1 large egg
1/4 cup tamarind paste
2 tablespoons water
1 1/2 tablespoons fish sauce
2 tablespoons rice vinegar
1 1/2 tablespoons brown sugar
4 scallion greens, sliced
1 cup bean sprouts
1/2 teaspoon cayenne pepper
1/4 cup crushed peanuts
Lime wedges, for serving
1. Place the noodles in a bowl and cover them with boiling water. Stir and let rest until they have softened, about 15 minutes.
2. Place the oil in a 12-inch cast iron skillet and warm over medium-high heat. When the oil starts to shimmer, add the chicken and cook until cooked thoroughly, about 5 minutes. Remove the chicken from the pan and set aside.
3. Add the egg and stir. Add the noodles and return the chicken to the pan. Stir to incorporate and then add the tamarind paste, water, fish sauce, vinegar, brown sugar, scallions, bean sprouts, cayenne pepper, and peanuts. Stir to combine and serve immediately with lime wedges.
Yields: 4 Servings
